Ingredients
2 pounds skirt steak, cut into large pieces
Kosher salt
1 cup full-fat coconut milk
2 stalks lemongrass, smashed and chopped
2 tablespoons fresh ginger, finely chopped
4 garlic cloves, crushed and chopped
2 tablespoons brown sugar
2 tablespoons fish sauce (or soy sauce as substitute)
Chile crisp or red pepper flakes (optional, for serving)
Flaky sea salt (for finishing)
Instructions
- Season the steak on all sides with kosher salt and place in a baking dish.
- In a blender or food processor, combine coconut milk, lemongrass, ginger, garlic, brown sugar, and fish sauce. Blend until mostly smooth (a few lemongrass fibers are fine).
- Pour marinade over the steak, turning to coat. Let marinate for 30–60 minutes. (Do not exceed 1 hour to prevent texture changes.)
- Preheat grill to high heat. Grill steak for about 4 minutes per side, until deeply charred and cooked to desired doneness.
- Transfer steak to a cutting board and let rest for 10 minutes. Slice thinly against the grain.
- Arrange on a platter and finish with chile crisp, red pepper flakes, or flaky sea salt before serving.
Notes
- Do not marinate for more than 1 hour, as coconut milk and salt may break down the meat too much.
- Skirt steak is traditional, but flank or hanger steak works too.
- Use full-fat canned coconut milk for best results.
- If you don’t have a grill, sear in a cast-iron skillet or broil in the oven.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Southeast Asian-inspired
Nutrition
- Serving Size: 1 portion
- Calories: 345
- Sugar: 4g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
